In a Mexican study published in the Journal of Biomedicine and Biotechnology, 2012 – food scientist researchers found that the Carotenoids extracted from dried peppers had “[…] significant analgesic and anti-inflammatory benefits and could be useful for pain and inflammation relief.” Of the humble peppers tested, the guajillo, had the highest level of carotenoids followed by the pasilla, and ancho pepper. The guajillo peppers exhibited the highest level of antioxidant activity of the three studied, but essentially, if it’s hot guys, it’s good for you.
The Journal of Evidence-Based Complementary and Alternative Medicine, published a study in 2012, which concluded that, “Chilli peppers are remarkable sources of antioxidant compounds, including capsaicinoids and phenolic compounds, particularly flavonoids. The consumption of these components has potential health benefits due to their activity as free-radical scavengers, which may help prevent inflammatory diseases and pathologies associated with oxidative damage, such as atherosclerosis and Alzheimer’s disease.”
In a number of studies it was also found that capsaicin, the ingredient behind the heat in peppers, was highly effective in killing prostate cancer cells – That’s a bonus.
So spice up the Guacamole, or now that summer’s arrived, spice up the Gazpacho and feel the goodness doing its work as you enjoy the vitamin D blast from the summer sun…and perhaps some marinated ice-cubes in a favourite beverage to cool the heat…